This Spicy Brazilian Coconut Chicken is a treat! Tender chicken is cooked in a rich coconut sauce with a kick of spices that’ll make your taste buds dance. Yum!
When I make this dish, the aroma fills the kitchen and gets everyone excited! It’s perfect served with rice to soak up that creamy sauce. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken thighs for their juicy flavor, but you can swap for breasts if you prefer. Tofu or chickpeas work well for a vegetarian option!
Coconut Milk: The creamy star of the dish! If you’re looking for a lighter option, try light coconut milk, or go for unsweetened almond or cashew milk, though it will change the flavor a bit.
Chili Peppers: I recommend using fresh red chilis like dedo de moça for authenticity. If they’re too spicy, go with bell peppers or reduce the amount of chili for milder heat.
Spices: Smoked paprika adds depth. Don’t have it? Regular paprika can work, but consider adding a dash of liquid smoke for that smoky essence.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken to the right tenderness is key, and here’s how to do it:
- Start by browning the chicken on medium-high heat. This not only cooks it through but adds a lovely color and flavor.
- After you remove the chicken, give the veggies time to soften and absorb all those spices; this makes a big difference in flavor!
- Simmer the chicken in the coconut milk gently. This keeps it juicy and ensures the flavors meld well.
Keep an eye on it! Overcooking can make the chicken tough, so aim for 15-20 minutes until it’s cooked just right.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chili peppers (like dedo de moça or jalapeño), chopped (adjust to taste)
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 can (14 oz/400 ml) coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This delicious dish takes about 10 minutes for prep and approximately 30 minutes to cook. So, in around 40 minutes, you’ll have a flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Brown the Chicken:
In a large skillet or pan, heat the oil over medium-high heat. Add the chicken pieces and cook until they are golden on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside. This step helps to lock in flavor!
2. Sauté the Veggies:
In the same pan, toss in the chopped onion and sauté for about 3 minutes, or until it becomes translucent. Then add the minced garlic, chopped chili peppers, and sliced red bell pepper. Cook for another 2-3 minutes until everything is fragrant and the peppers start to soften a bit.
3. Add the Spices:
Now, stir in the smoked paprika, cumin, coriander, and optional cayenne pepper. Cook this mixture for about 30 seconds to toast those spices and release their aromatic flavors!
4. Mix in Tomato Paste:
Add the tomato paste and mix it well with the vegetable-spice mixture. It will deepen the sauce’s flavor, making it even richer and tastier.
5. Combine Chicken and Simmer:
Return the browned chicken to the pan and stir it in with the spiced vegetables. Pour in the coconut milk, and bring everything to a gentle simmer. Reduce the heat to medium-low and let it cook uncovered for about 15-20 minutes. Check that the chicken is fully cooked and that the sauce thickens nicely.
6. Final Touches:
Once cooked, season the dish with salt and black pepper according to your taste. Don’t forget to stir in the fresh lime juice for a zesty finish!
7. Serve and Enjoy:
Remove the pan from heat and garnish your spicy Brazilian coconut chicken with freshly chopped cilantro or parsley. Serve it warm over steamed white rice or alongside some crusty bread to soak up that delicious coconut sauce. Enjoy your meal!
Spicy Brazilian Coconut Chicken FAQ
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is traditional, you can substitute it with shrimp or firm tofu for a vegetarian option. Adjust the cooking times accordingly: shrimp will cook faster, while tofu should be sautéed until golden.
How Can I Make This Recipe Less Spicy?
If you prefer a milder dish, simply reduce the amount of chili peppers you use or substitute with sweet bell peppers. You can also omit the cayenne pepper to dial down the heat even further!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water or coconut milk if needed to keep the sauce creamy.
Can I Freeze This Dish?
Yes! This coconut chicken freezes well. Let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and then warm on the stove.